Sunday, 20 April 2014

Raspberry bakewell tart

Two weeks ago I made the
best jammy dodger biscuits I have ever tasted (modest, I know) using
raspberry caramel. What to do with the
leftover caramel has occupied my brain probably more than it should so I was
pleased when I decided on incorporating it into a raspberry bakewell tart.

I used the caramel in
place of the jam layer that sits between pastry and frangipane and it behaved
well –not making the pastry soggy and adding such sweet jamminess to the tart
that I wonder if I could ever go back to jam. (Note to self: yes you will go
back to jam because that only requires unscrewing a jar, whereas the raspberry
caramel gave you anxious, tense moments peering into a pan of boiling
sugar.Stop being pretentious.)

I added raspberries to
the frangipane to add a hit of freshness and acidity and I think it ended up
looking rather splendid (again, note my modesty!) Perhaps it isn’t the most Easter-looking bake
but I really fancied something bakewell themed.

You could serve this at
room temperature with cream or warm for dessert with ice cream. Every time I say about serving dessert warm
with ice cream you should picture Mr CC in the background shouting, ‘or
custard. Custard would work.’ He likes custard. A lot.

To serve: thick cream; I chose clotted. If
you serve the tart warm then custard or ice cream

Method

Make the pastry: Place the flour and ground almonds
in a food processor and briefly pulse until they are combined.

Add the butter, diced into small cubes, and blitz
until the mixture resembles bread crumbs. If you don’t have a food processor
you can use the rubbing in method.

Add the sugar and blitz briefly.

Add the 2 egg yolks and water and pulse the
processor until the dough just starts to come together.

Tip the dough out onto a sheet of clingfilm and
bring together into a soft ball.

Flatten the ball into a disc shape (this will make
rolling out easier) and wrap in the clingfilm.

Refrigerate for at least 30 minutes.

Preheat the oven to 180°C/fan oven 160°C/350°F/gas
mark 4.

Roll the chilled pastry out between two sheets of
clingfilm and use to line a 23cm loose bottomed round flan tin. No need to
grease the tin as the pastry is buttery enough not to stick. It is very
important that your pastry has no holes in it so patch carefully if need be!
Don’t trim the pastry yet – leave the excess hanging over the side.

Line the pastry with a sheet of baking paper and weigh
down with some baking beans.

Bake the pastry case for 15 minutes, then remove
the beans and paper and return to the oven for a further 10 minutes.

Leave the pastry case to cool and, when cool, trim
off the excess pastry. I use a serrated bread knife as I find it doesn’t
tear at the pastry and I have more control. (NB. For this tart I left the
pastry untrimmed as it gave a nice rustic finish).

Now make the frangipane filling: Place all the
ingredients in a large mixing bowl and beat until whippy and combined.

Spoon the raspberry jam or caramel into the bottom
of the pastry case - there should be just enough to cover the base; any more
than this and the tart will be too sloppy.

Spoon the frangipane onto the raspberry jam/caramel
and spread ensuring that it forms a seal with the pastry so no puree will
bubble up during cooking.

Arrange the raspberries on top of the frangipane.

Scatter over a handful of flaked almonds, then
finally sprinkle over a teaspoon of sugar.

Bake for approximately 45 minutes or until a skewer
inserted into the frangipane comes out clean.

Leave to cool, in the tin, on a wire rack – only
remove from the tin just before serving.

Serve either warm with ice cream or custard, or at
room temperature with cream.

Thank you for this recipe! Few days ago I wanted to make bakewell tart, but I didn' know how. It is not very popular here in Finland.I have finnish,frozen lingonberries and after Easter I'm gonna make a real bakewell tart for the first time.

Oh my that is a thing of great beauty. I desperately want a slice! I also don't know why I've never thought to add raspberries to a bakewell tart as it looks so pretty. Hope you're having a lovely Easter weekend CC!

Bakewell tart always makes me think of home. My mum bakes the best ones (in my opinion!)Love the idea of using your leftover raspberry caramel - bet its really intense. Maybe if you made it and storred it in steralised jars like jam you could always have some on hand.

Read this great novel!

Look at this great website

Follow my ambitious attempt to find a recipe for a cake, biscuit, pie or tart for every single one of the 39 traditional English counties!

The Caked Crusader and Boy Wonder

Cartoon by Cakeyboi

About Me

So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:

The purpose of my blog is simple – to spread the word that CAKE IS GOOD.Yes, it is calorific; that is why it tastes so nice.Yes, too much of it is bad for you; that’s what ‘too much’ means.Yes, we’re all told to eat healthily and we know that we should. But ask yourself this – and look very deeply into your soul before answering – when has a cup of tea and a carrot ever cheered you up? However, put that carrot into a cake and happiness will ensue. Quod erat demonstrandum – CAKE IS GOOD.

This site will catalogue cakes I have unleashed unto the world and my thoughts thereon.

By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

WARNING: Too much time spent on this blog may cause hunger.

Privacy notice

The Caked Crusader blog does not share personal information with third-parties, nor does it store or use information collected about your visit to the site other than to analyse content performance. I am not responsible for the republishing of the blog’s content on other websites or media without my permission. This privacy policy is subject to change without notice.

Cake Achievement in Film and Television Arts (CAFTA)

Have you seen a cake in a film or tv show that deserves recognition? Has a cupcake upstaged a beefcake?

If so, please let me know and that cake could win a coveted CAFTA award. Email me your suggestions, with a photo of the cake if possible.

About Me

I am a 40-something Chartered Accountant working in the square mile.
My main hobbies at the moment are baking, and setting the world record for the number of cake tins owned by one person.
I spend far too much time watching Spongebob Squarepants and would love to try a Krabby Patty...I know, I know - it's not real.